Million Dollar Chicken

Million Dollar Chicken

Made  times
Chef John 23829

"This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 50 m servings 687 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 687 kcal
  • 34%
  • Fat:
  • 47.9 g
  • 74%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
  3. Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
  4. Bake chicken in the preheated oven for 1 hour.
  5. Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
  6. Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.
  7. Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
  8. Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
  9. Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.


  • Cook's Notes:
  • Use a Microplane(R) to grate the shallot.
  • The original recipe from the Standard Grill in New York City calls for finishing with Maldon(R) sea salt. I didn't, but that's always a nice option.


  1. 28 Ratings

Most helpful positive review

Excellent and easily the richest roasted chicken dish I have ever had. What makes this dish is the bread that sits under the roasting chicken. I could eat that alone, but I think I would die fro...

Most helpful critical review

I was really disappointed. The bread wasn't good, the chicken was only OK. I had been looking forward to trying this recipe for a long time. :(

Most helpful
Most positive
Least positive

Excellent and easily the richest roasted chicken dish I have ever had. What makes this dish is the bread that sits under the roasting chicken. I could eat that alone, but I think I would die fro...

I'm glad Mauigirl posted that she could not find nor did she use the Aleppo pepper. A substitute could have been used but was not. It is good to know that a simple teaspoon of the pepper did n...

OMGosh, this is truly the best roasted chicken I have ever had! I too left out the Aleppo pepper and used dried thyme.

Aleppo pepper dark red pepper similar to paprika! •Deliciously deep, aromatic flavor with versatile use. •Delicious on grilled meat-- chicken, steak, and chops. •Perfect in chilli, meat loaf, an...

I have not tried this recipe but plan on doing so and plan on cooking it exactly as directed; then I will rate it. How Mauigirl can you rate something that you did not even cook per the ingredi...

i found the bread got wayyyy tooo black, I watched the video and Chef John said it would be dark coloured but my bread was much more charred and I had to trim of the burnt part.I am trying to th...

Just curious. Why the bread at the bottom? Any reason behind it?? Because as you say in your video, it got burned. But all the cream that got soaked in it, made it amazing. Why not just toast it...

Smitty - use french or Italian bread, for goodness sake - you won't make it because of a small thing your hubbie doesn't like? He wouldn't even be able to tell because of the yummy juices it ab...

No creme fraiche around here, so I used Mexican creme. The chicken was perfectly roasted and tasty, but I'm not convinced the basting added that much flavor. I must have sliced the bread too thi...

Other stories that may interest you